Sky Full of Bacon


7 Links of Terror: Brain Carpaccio Edition

1. Found some way cool links looking for charcuterie blogs; the first (who kindly linked my La Quercia podcast) is called Meatchip, check out these photos of cured pork collar.
2. And the second, from a guy who has a charcuterie bar in Toronto, is called Charcuterie Sundays; you have to see the pictures of brain carpaccio and kurobota jowls.  And the pics of his curing room, and— oh just go look at everything.
3. This is an archly funny true account of an unexpected four-footed visitor to a Whole Foods, at Hungry Mag. (No, not the four-footed visitors who got my Whole Foods closed last year.)
4. Monica Eng had some freaky black bread from China. Be sure to click on the image and see the bread close up, it’s kind of beautiful… in a not-for-eating way.
5. Okay, no Good Food this time, let’s do our original food podcast fave (going back to before podcasts—I used to burn these to CD to listen to on plane trips, you kids today with your iPods), The Splendid Table. The best thing in this one is the chat about spices in history, which starts at around 14:30. No, spices were not used to cover up the flavor of meat gone bad— as historian Paul Freedman points out, it made no sense to use something so expensive to salvage something less expensive. Sally Schneider also talks about what to do with the vegetable close to my heart and soon to be available, beets.  I can’t seem to get their embed code to work, so go here.
6. Gastro-retro: cool foodie finds in antique stores from a Minneapolis blog, The Heavy Table. The best: a Knox Gelatin cookbook for making gelatinized food to use on camera, which like most corporate-sponsored cookbooks, thinks you can use its product in anything. Like tuna.
7. I found this guy because he clicked the “Like” button on my LaQuercia video at its Vimeo page. Here’s a short but mouthwatering movie he made about the legendary Katz’s Deli:

A Pastrami Pilgrimage from Gary Ingram on Vimeo.

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5 Responses to “7 Links of Terror: Brain Carpaccio Edition”

  1. Michael Morowitz Says:

    The brain carpaccio looks like it’s made up by Mattel as a gross-out toy for kids. (The jowls link is also going to the brains, BTW).

    I also loved the spice piece on The Splendid Table. I think he compared the idea of using spice to cover up rotten meat as “using white truffles to dress up a bad cheeseburger”.

  2. Michael Gebert Says:

    Fixed!

    Tom Standage’s Edible History of Humanity has a long section on the spice trade as well. His point (beyond those made on Splendid Table) is that spices were so perfectly suited for that kind of economic role— they had scarcity, cachet, sometimes secret origins, sometimes believed to have health or magical benefits— but that the spice trade ultimately did itself in by becoming so well organized and prosperous that it killed the scarcity aspect.

  3. Gary Ingram Says:

    Thanks for the link, Michael!

  4. Bill Bush Says:

    Just found you today. A real pleasure. You’re a bookmark now, and I already bought the French Farmhouse Cookbook, which I think I got to from your blog. Congratulations on realizing that the word “bacon” will quintuple interest! Now that summer tomatoes are nearly here, bacon and tomato sandwiches loom tantalizingly. Being a Southerner, of course only Duke’s mayo will do. I look forward to perusing your earlier entries. Thanks.

  5. Jon In Albany Says:

    I can totally relate to a pilgrimage for pastrami. For years, pastrami was missing from the upstate New York delis. They had it, but it sucked. Eating it just made you sad.

    Then, one day, a miracle happened. Old World Provisions opened a wholesale shop. They are the pastrami supplier to many well known places. They don’t make sandwiches, but you can get everything you need there. Turns out that heaven on earth can be sliced to order and it only costs $9 a pound.